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Author Notes:Have fallen in love with the flavors of this dish! Massaged kale will help to alleviate some of that tough bitterness, soften the leaves, and makes it easier to digest. In this recipe massage the leaves with the oil and lemon juice :) Cauliflowers are loaded with a variety of minerals, and anti-inflammatory vitamin K, and the brain-boosting hemp seeds give it that extra "OOMPH". I added a beautiful raw, vegan, and nut-free romesco sauce using organic homegrown heirloom tomatoes and topped with a relish of diced olives, walnuts, parsley and a rehydrated sundried tomatoes. You are more than welcome to add the pine nuts if you wish. The "steaks" were oven roasted with turmeric (anti-inflammatory compound and makes this dish absolutely beautiful!), cardamon, cumin, and crushed fennel seeds. Divine!! Now you wouldn't have steak without some fries, right? Try my roasted JICAMA fries too! Recipe is added on my profile, check it out! Comes with a raw homemade dipping sauce-TO DIE FOR** The boy, who isn't always so keen on the "vegetables for dinner" idea asked for seconds.. Needless to say I think this one was definitely a WIN! —Stacy

Serves: 4

Salad

1
head of kale (your choice!)

1/2
ripe avocado

1
tablespoon extra virgin olive oil

1
tablespoon lemon, juiced and zested

sea salt and freshly ground black pepper

Handful of walnuts, chopped

Cauliflower and Romesco Sauce:

1
large head of cauliflower

1/2
pitted olives

4
sun-dried tomatoes, rehydrated

3
tablespoons extra virgin olive oil

2
tablespoons parlsey, finely chopped

1
teaspoon lemon juice

1
Handful of tomatoes (or 2 roma)

2
garlic cloves (option: roasted cloves)

1
tablespoon hemp seeds

1/2
red pepper, roughly chopped

1/2
shallot

1
scallion stalk

3
teaspoons red pepper flakes or 1/2 tsp cayenne

1/2
tablespoon paprika

sea salt and freshly ground black pepper

1/3
cup pine nuts (optional)

SALAD: Remove stalks, thoroughly wash, spin dry, and chop kale into a large bowl. Drizzle olive oil and lemon juice on to the leaves and massage for a few minutes, using your hands. Season with salt and pepper, to taste and set aside.

STEAKS: Remove all leaves on the cauliflower and trim stem ends. Slice cauliflower into four 1/2" 'steaks' from center of cauliflower. Keep the small florets that break. Finely chop 1/2 cup of loose florets. Place chopped florets in a small bowl and combine with olives, chopped hydrated sun-dried tomatoes, oil, parsley, and lemon juice. Add salt and pepper and set aside to marinate.

Preheat oven to 400° F. Sprinkle cauliflower steaks with olive oil and sprinkle seasoning on both sides. Roast in oven for 20-25 minutes, flipping half way until knife tender

ROMESCO SAUCE: Place rest of ingredients (from tomatoes down) into a food processor and blend well into incorporated. Season with salt and pepper, to taste.

TO PLATE: Spoon romesco sauce on plates. Place handfuls of kale on top of sauce (be sure to see some of that beautiful red color!) Add 1 cauliflower steak on top. Top with relish, a sprinkle of chopped walnuts, and additional hemp seeds if you'd like!